Step 1

Use a Y-style peeler to shave the carrots from top to bottom into long, wide ribbons, rotating as you go. Stop shaving when you reach the core; discard the cores. In a large bowl, toss the carrots with ¾ teaspoon salt; set aside.

Step 2

In a small saucepan over medium, cook the oil, garlic, chili flakes and coriander, stirring, until the garlic begins to brown, 1 to 2 minutes. Reduce to low and stir in the onion. Add the vinegar and sugar; cook, stirring, until the onion is slightly softened, about 2 minutes. Pour the hot mixture over the carrots and toss. Let stand for about 15 minutes, then cover and refrigerate for at least 1 hour or up to 3 days.

Step 3

Taste and season with salt and pepper. Add the sesame seeds and toss. Serve chilled or at room temperature.